Jammu and Kashmir: People & Cuisine - Detailed Notes

Jammu and Kashmir is ethnically plural with diverse cultures within the same political unit.
Diversity is based on faith, geography, language, tribe, or caste.
The Kashmir region is dominated by Muslim culture, with sparse populations of Kashmiri Pandits and Sikhs.
Ladakh is dominated by Buddhist culture.
The Jammu region is dominated by Hindus (Dogras) and Sikhs.
Each religion flourishes and showcases its distinct culture, faith, and tradition.

People in higher altitudes on the southern side and northern slopes of the Himalayas belong to the Mongoloid ethnicity.
Middle and lower ranges of the southern slopes are home to mixed ethnic groups with Aryan, Negroid, and Mongoloid strains.
This mix is attributed to regular migrations, invasions, and conquests.

Many tribes in Jammu and Kashmir are believed to have descended from the Aryans.
Tribal languages blend Sanskrit, Punjabi, and Persian, dating back to the 'Indo-Aryan group of Sanskrit'.
Tribal populations are primarily agrarian societies.
Scheduled Tribes in the erstwhile J&K state include:
- Balti
- Beda
- Bot, Bota
- Brokpa, Drokpa, Dara
- Changpa
- Garran
- Mon
- Purigpa
- Gujjar
- Bakarwal
- Gaddi
- Sipi

Nomadic tribes mainly found in the Pir Panjal range between Jammu and Kashmir and Himachal Pradesh.
Predominant in Jammu districts (Jammu, Kathua, Udhampur, Poonch, Rajouri) and Kashmir Valley districts (Srinagar, Baramulla, Kupwara, Pulwama, Budgam, Anantnag).
Also found in parts of Ladakh (Ladakh and Kargil districts).

A well-known semi-nomadic, pastoral community.
Spread over Srinagar, Anantnag, Pulwama, Doda, Kishtwar, Jammu, and other districts.
The climate is cold with low humidity, low rainfall, thin forests, and medium to heavy snowfall during winters.
The terrain is hilly and surrounded by the Pir Panjal and Himalayan ranges.
The Gujri language is spoken by the Gujjars.

Related to communities in Kazakhstan, Russia, and Ukraine.
The Baltis of the Ladakh region derive their identity from Tibet (Bhot). These have been declared Scheduled Tribes as per The Constitution (Jammu and Kashmir) Scheduled Tribes Order, 1989 and The Constitution (Scheduled Tribes) Order (Amendment) Act, 1991
National Commission for Scheduled Tribes (NCST) has supported the inclusion of the Pahari ethnic group in the Scheduled Tribes (ST) list of the Union Territory of Jammu and Kashmir (November 2022 NOTE).

Changpa: Nomadic, found in Changthang plateau in Ladakh ranges.
Brokpa: Concentrated in Dras Valley in the Ladakh ranges; their language is Shinna.
Gaddis: Shepherds inhabiting mountainous regions of Jammu, such as Bhaderwah, Basohli, Ram Nagar, Udhampur, Billawar, Ramban, and Batote.
Sippis: Semi-nomadic, living in dhoks (seasonal houses) in Udhampur, Doda, Kathua, Reasi, and Ramban; mostly a Hindu tribe.

In the Jammu region, the majority of inhabitants belong to the Dogra community with numerous religious sects and castes.
Historians believe the Dogras are descendants of Aryans who settled on the southern hilly tracts of Kashmir, stretching up to the Punjab Plains.

Muslims constitute 68.31% of Jammu and Kashmir's population.
Muslims form the majority in 17 out of 22 districts of the former Jammu and Kashmir state.
Muslim population: 85.67 Lakhs (68.31%) of total 1.25 Crore.
Christian population: 35.63 thousand (0.28%) of total 1.25 Crore.
Hindus form 28.44% of the total population.
- Kashmiri is spoken in the Kashmir division.
- Dogri is spoken in the Jammu division.
- Ladakhi and Balti are spoken in Ladakh.

Varied topography, cultural, social, and economic practices, and cold arid, temperate, intermediate, and sub-tropical zones.
Agriculture and allied sectors employ about 65% of the population and contribute about 27% of the total revenue.
Main crops: rice, maize, wheat, pulses, fodder, oil seeds, potato, and barley.
Wheat is the staple food in the Jammu region, while rice is for the Kashmir region.
Ladakh used to have barley as the staple food, but it is now being replaced by wheat.

Cooking styles are influenced by Punjabi and Himachali cuisine.
Staple foods: wheat, maize, pearl millet (bajra), rice, cereals.
Maani: A tangy preparation made out of mango or tamarind, served with Dalputh.
Rajma-chawal (red beans and rice) is a famous cuisine.
Madra: A traditional spicy yogurt-based recipe cooked with chana, rajma, urad dal, or raungi.